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Mushroom Lo Mein

If there’s one thing we know for sure, of all the many things there are to know in this very big world, it’s that mushrooms (oyster + shimeji) and fresh lo mein noodles are a match made in heaven. That plus our sesame vinaigrette, the most ~heavenly~ combination of tamari, sesame oil and a lil-bitta-brown-suga. We might know a few other things too, but we’ll leave it at that… fact check us after your first bite. ;P

Total prep time: 2-4 minutes

What’s in your bag:

  • A killer bowl!
  • Sesame vinaigrette
  • Duck confit (if you ordered it!) 

What you’ll need from home:

  • A fork and an appetite!
  • Saute pan (2 if you ordered the duck!)

How to prep:

  1. Remove the ramekin of vinaigrette. 
  2. Heat your saute pan on low-medium heat.
  3. Toss your bowl in there, minus the vinaigrette.
  4. Heat for 2-3 minutes, stirring to prevent stickage.
  5. Drizzle in that vinaigrette. Saute for a few minutes longer, and then remove from heat and place on a plate/bowl.
  6. Shove ginormous forkfuls of it into your mouth and never apologize for it.

With Duck Confit 

(If you ordered it)

  1. Break out your saute pan and drizzle a very small amount of olive oil on there. Heat on medium and toss your duck on there. Let it crisp up for 3-5 minutes. 
  2. Give it a stir around every so often to make sure it gets crispy all over. 
  3. Is it looking a little fatty? Carefully drain excess fat by tipping it into a glass bowl where it can cool down.
  4. Toss your lo mein bowl contents into the saute pan with the duck, and distribute the duck amidst the noodles. 
  5. Heat on low-medium heat for 2-3 more minutes. 
  6. That’s all you need to do! Toss it in your bowl and enjoy the magic of duck confit  🙂

That’s it! Dinner solved, dinner served. #weareWECO

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